Wondering what to prepare for supper tonight? Wonder no more - here is a quick, easy and healthy idea. Bon appetit!
1,5 kg white-fleshed fish, whole and filleted
1 stalk of lemongrass, cut into strips
Thumb-sized piece of ginger, grated
8 spring onions, sliced lengthways
1 carrot, julienned
Freshly milled black pepper
¼ C good quality white wine
3 T good quality olive oil
4 T salted butter
Preheat the oven to 180°C.
In a bowl, mix together the spring onion, the carrot, the lemongrass and the ginger, and toss with the olive oil. Season with salt and pepper and toss to combine.
Line a roasting dish with parchment paper and place the fish inside. Season the fish to taste. Top with the ginger and vegetable mixture. Place a few thin slices of fresh lemon on top, and end with the butter in blobs along the length of the fish.
Fold the parchment paper up around the edges and pour the wine over the fish. Now fold the edges in tightly to seal the package well so as to contain the steam. Bake for between 15 and 20 minutes, depending on the thickness of the fish.
Serve by cutting the packet open and placing the fish in the parchment paper on a dish, retaining the juices.
If this doesn't tickle your tastebuds, then click here for more ideas...